Dairy lowers stroke risk

According to a Swedish study, eating low-fat dairy products, including cheeses, yogurts and milk, may be beneficial in lowering the risk of middle-aged and older adults having a stroke.

WebMD reported that the study, published in the journal Stroke, tracked the diets of 75,000 men and women over the course of a decade. Researchers found that study participants who consumed the most low-fat dairy foods and beverages were 12 percent less likely to have a stroke than those who consumed the least.

Neurologist Wayne Clark, director of the Oregon Stroke Center at Oregon Health and Science University in Portland, Ore., points out that calcium may also play a role in lowering blood pressure. However, Clark notes that diet is only part of stroke prevention, along with quitting smoking and exercising more.